Singapore Laksa with Shrimp
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 564.8
- Total Fat: 31.0 g
- Cholesterol: 170.0 mg
- Sodium: 1,396.1 mg
- Total Carbs: 47.5 g
- Dietary Fiber: 7.3 g
- Protein: 23.8 g
IntroductionMade with Asian Home Gourmet Singapore Laksa Paste Made with Asian Home Gourmet Singapore Laksa Paste
4.5 tbsp Asian Home Gourmet Mild Spice Paste for Singapore Laksa Coconut Curry Noodles 3 servings=1 pkg
1 tbsp Smart Balance Blend of vegetables oils (Soybean, Canola & Olive)
1 serving Sea Queen Jumbo Raw Shrimp 4 oz about 8 pcs
5 serving A Taste of Thai Lite Coconut Milk 5 servings x 1/3 cup
1 cup (8 fl oz) Water, tap
2 serving Kame Hokkien Stir-Fry Noodle 3.5 oz (100g) - 1/2 pouch (4 servings per pkg)
127.5 gram(s) River Valley Bean Sprouts 1 cup
1 serving Schnuck's Large Egg
Prawns may be used instead of chicken.
Thickness of the Laksa can be controlled by the amount of water used.
For the noodles, you can use rice vermicelli, egg noodles or Hokkien Noodles, cooked according to pack instructions.
Bean sprouts (blanched and drained) as garnish.
You can also add a hard boiled egg.
Heat oil non-stick saucepan on medium heat. Add meat and Spice Paste; stir fry for 3 minutes.
Stir in coconut milk and water, simmer uncovered on low heat for 5 minutes.
Serve piping hot over noodles.
Garnish with beansprouts and chicken strips.
Serving Size: 2